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Indian Festival Special Sweets - "Ukadiche Modak"

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Hello readers,

     Today is 'Ganesh Chaturthi' so I am wishing all my readers 'Happy Ganesh Chaturthi'. For this reason I'm going to share with you a traditional Indian delicacy which is most famous for being the favorite dessert of Hindu deity Ganesha and it is always prepared as a religious offering during the 'Ganesh Chaturthi' festival. 'Modak' is an Indian sweet dumpling believed to have originated in the state of Maharashtra, in India. Modak is prepared in a variety of ways, however the most common variety is called "Ukadiche Modak". So let's start making famous dessert for Lord Ganesha!🙏


Ingredients:

For Modak fillings:-

1. Grated coconut- 200g.

2. Grated Jaggery- 150g.

3. Dry fruits- 1/2 cup(crushed).

4. Cardamom powder- 1/2 tsp.

5. Poppy seeds- 1/2 tsp.

6. Nutmeg powder- 1/8 tsp.

7. Ghee (clarified butter)- 1 tsp.

For Modak cover:-

1. Fine Rice flour- 150g.

2. Ghee (clarified butter)- 1 tsp.

3. Water- 1-1/2 cups (more to knead).

4. Salt- 1/4 tsp.

For Garnishing:-

1. Ghee (clarified butter)- 1 tsp.

2. Saffron- few strings (optional).

Preparation Method:

Inner Modak sweeter fillings-

Step 1- Place a pan over medium heat add 1 tsp ghee (clarified butter), now add poppy seeds once seeds start crackling add jaggery  and grated coconut mixed well until mixture turns thick. There shouldn't be excess moisture in the pan (don't over cook).

Step 2-  Once get sticky texture add crushed dry fruits, cardamom powder and nutmeg powder mix well, turn off flame and cool this mixture completely.

Making outer of Modak:-

Step 1- Take a pan add 1-1/2 cups water bring it to a rolling boil along with salt and ghee (clarified butter).

Step 2- Lower flame then add fine rice flour and mix well by stirring frequently, do not look for a dry and crumbly dough at this stage. Turn off flame and cover the pan, set aside. Let the dough steam in the residual heat.

Step 3- When the mixture is still slightly hot, knead it to a soft non-sticky yet smooth crack free dough, sprinkle 2-3 tbs more warm water at this stage.

Step 4- Divide dough in equal size, make balls with them. Keep the balls covered with a damp cloth until finish making all Modak.

Step 5- Grease Modak mould lightly with ghee, take a ball keep the ball inside the mould and press with finger to spread the dough towards the sides of the mould.

Step 6- Stuff the sweet coconut fillings and seal the Modak carefully.

Step 7- Grease the steam basket, open the moulds and place all the Modak in the basket, sprinkle some saffron.

Step 8- Place a trivet in a steamer pour 2 cups water & bring it to a rolling boil, now place the steam basket inside and steam cook Modaks for 10 minutes.

Step 9- Pour ghee before serving to 'Lord Ganesha'. 🙏

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